CULINARY Programmes 2019 2020 FIND YOUR PERFECT CAREER TABLE of CONTENTS

CULINARY Programmes 2019 2020 FIND YOUR PERFECT CAREER TABLE OF CONTENTS

Our History and Our People 01 Continue the Tradition 32 Diplôme de Commis Pâtissier of Excellence 34 Diplôme Avancé de Gestion 02 Le Cordon Bleu Australia History Culinaire - Cuisine

03 Timeline of our Tradition 36 Diplôme Avancé de Gestion Culinaire - Pâtisserie 05 Le Cordon Bleu Medallion Australian Units of 06 Le Cordon Bleu Pin Competency 07 Our Chefs & Lecturers 37 Australian Units of Competency - 09 Industry Engagement Team Cuisine SIT30816 Certificate III in Commercial Cookery 10 Work Integrated Learning CRICOS CODE: 097325K SIT40516 Certificate IV in Commercial Cookery 11 Our Industry Partners CRICOS CODE: 097326J SIT60316 Advanced Diploma of Hospitality Management Locations and Facilities CRICOS CODE: 091098J 13 Australia 39 Australian Units of Competency - Patisserie 16 Adelaide Campus SIT31016 Certificate III in Patisserie CRICOS CODE: 097327G 18 Brisbane Campus SIT40716 Certificate IV in Patisserie CRICOS CODE: 097328G 20 Melbourne Campus SIT60316 Advanced Diploma of Hospitality Management 22 Sydney Campus CRICOS CODE: 091098J

Your Quest for Excellence The Programmes 24 Grand Diplôme 41 How to apply to Le Cordon Bleu

26 Diplôme de Cuisine 44 Higher Education

28 Diplôme de Pâtisserie 45 Gourmet Short Courses

30 Diplôme de Commis Cuisinier 47 Enrolment Enquiries CONTINUE THE TRADITION OF EXCELLENCE

For over 120 years, Le Cordon Bleu has been a global Today, our international network comprises more than 35 institutes in 20 countries with over 20,000 students leader in culinary, wine and hospitality education. graduating each year. By continuously evolving to meet the changing Le Cordon Bleu has made a worldwide contribution to the demands of the industry, our philosophy of conservation of the art of French living and French culture. achieving excellence remains the same. When you study at Le Cordon Bleu, you join an international network of the world’s finest practitioners, setting the highest Internationally recognised as one of the most prestigious and standards in both the culinary arts and the hospitality industry. revered cooking schools in the world, our reputation has endured by maintaining industry-relevant In recent years, our activities have diversified into culinary programmes utilising innovative new technologies. Our publications, gourmet products and professional cooking academic programmes are adapted to the future needs of equipment distribution, restaurants and even participating in hospitality services, particularly through our privileged television series and films. partnerships with governments, universities, and specialist organisations.

1 2 LE CORDON BLEU AUSTRALIA HISTORY

Australia is Le Cordon Bleu’s academic hub, and part of an international expansion story starting in 1984 with the acquisition of Le Cordon Bleu Paris by Monsieur André Cointreau.

In the same year, Adelaide hosted the first Australian Symposium of Gastronomy, reflecting a growing confidence in the nation’s cuisine.

In 1992, Le Cordon Bleu Australia commenced operations, taking a bold new direction that would transform Le Cordon Bleu into a global education leader.

The programmes developed in Australia broadened Le Cordon Bleu’s traditional cuisine and pâtisserie focus, to offer higher education management training in hospitality, restaurant management, and gastronomy.

A continuing core strength of Le Cordon Bleu’s operations in Australia is its partnership with respected tertiary education providers - this model continues to drive business expansion today.

Le Cordon Bleu Australia attributes its success to the calibre of its staff and the respect they inspire within industry. As guest lecturers, writers and high-profile presenters, our staff regularly travel the Be part of our proud legacy. Join us for a lifelong journey on your world to receive awards, judge prestigious pathway to culinary mastery. food and wine competitions, or present academic research to industry peers.

Amitiés gourmandes, Each year, Le Cordon Bleu Australia welcomes approximately 2000 students from diverse cultures around the globe to experience a world-class education in culinary arts, hotel & restaurant management in Adelaide, Brisbane, André J. Cointreau Melbourne, and Sydney. President and CEO Le Cordon Bleu International Our work-ready graduates are highly sought after in industry and belong to an international alumni network across 35 institutes in 20 countries. 1 2 TIMELINE OF OUR TRADITION

Le Cordon Bleu’s tradition of excellence began in 1895 when its first school opened in Paris. Today, Le Cordon Bleu is linked to the world’s most prestigious restaurants, the grandest hotels, and acclaimed hospitality establishments. Our reputation is built on delivering superior, industry-relevant programmes, with a perfect mix of practical and theoretical training.

JJ1897 JJ1953 Paris 1895 Le Cordon Bleu Paris welcomes its Le Cordon Bleu London creates the French journalist Marthe first Russian student. Coronation Chicken dish, served to foreign dignitaries at the coronation Distel publishes a culinary JJ1905 lunch of Her Majesty Queen magazine, La Cuisinière Le Cordon Bleu Paris trains its first Elizabeth II. Japanese student. Cordon Bleu. Subscribers JJ1954 are invited to the JJ1927 The success of the Hollywood movie first cooking classes in On November 16, the London Sabrina, directed by Billy Wilder and Daily Mail newspaper, describes Le starring Audrey Hepburn, contributes October. Cordon Bleu Paris as the Babel of to the growing fame of Le Cordon nationalities: “It’s not unusual for as Bleu. many as eight different nationalities to be represented in the classes”. JJ1984 The Cointreau family, descendants of JJ1933 the founding families of Rémy Martin Rosemary Hume and Dione Lucas, and Cointreau liqueur, takes over the who trained at Le Cordon Bleu Paris presidency of Le Cordon Bleu Paris, under the guidance of Chef Henri- following Mrs. Elisabeth Brassart, Paul Pellaprat, open the school Director of the school since 1945. L’Ecole du Petit Cordon Bleu and the restaurant Au Petit Cordon Bleu in JJ1988 London. Le Cordon Bleu Paris moves from rue des Champs de Mars by the Eiffel JJ1942 Tower to rue Léon Delhomme, in the Dione Lucas launches Le Cordon 15th district of Paris. Bleu School and Restaurant in New Le Cordon Bleu Ottawa welcomes York. She also authors the bestseller its first students. “The Cordon Bleu Cook Book” and becomes the first woman to have JJ1991 a televised cooking show in United Le Cordon Bleu Japan opens in States. Tokyo and later in Kobe. The schools JJ1948 are identified as “Little France in Japan”. Le Cordon Bleu is accredited by the Pentagon for the professional JJ1995 training of young G.I.s after their Le Cordon Bleu Paris celebrates tour of duty. As a former member its 100th anniversary. of the OSS, Julia Child qualifies and enrols at Le Cordon Bleu Paris. For the first time ever, the Chinese authorities of the Shanghai District send chefs abroad for training at Le Cordon Bleu Paris.

3 4 JJ1996 JJ2011 JJ2015 Le Cordon Bleu Australia begins Le Cordon Bleu Madrid opens in Le Cordon Bleu’s 120th year operations at the request of the partnership with the Universidad anniversary is celebrated around the New South Wales government, and Francisco de Vitoria. world. provides training in preparation for the The first Le Cordon Bleu online Le Cordon Bleu Shanghai welcomes 2000 Olympic Games in Sydney. gastronomy food and wine its first students. Management courses are developed programme is launched in a global Le Cordon Bleu Melbourne opens in Adelaide, drawing on Bachelor’s partnership with Southern Cross its doors in Holmesglen. degrees, Master’s, MBA and University University. research on Hospitality, the Restaurant Le Cordon Bleu Santiago de Chile Industry, Culinary Arts and Wine. JJ2012 opens its doors. Le Cordon Bleu London moves to a Le Cordon Bleu Peru is bestowed new building in Bloomsbury square. University status. JJ 1998 Le Cordon Bleu Malaysia is launched Le Cordon Bleu Taiwan opens its doors Le Cordon Bleu signs an exclusive with Sunway University College. with NKUHT and Ming—Tai Institute. agreement with the Career Education Le Cordon Bleu New Zealand opens Corporation (CEC) to bring teaching JJ expertise to the United States and in Wellington. 2016 Le Cordon Bleu Paris relocates the to offer Associate Degrees with a JJ unique curriculum in Culinary Arts 2013 flagship school to the banks of the and Hospitality Management. Official inauguration of Le Cordon Seine river, close to the Eiffel Tower. Bleu Istanbul. JJ JJ2018 2002 Le Cordon Bleu Thailand receives the Le Cordon Bleu Brisbane opens Le Cordon Bleu Korea and Le award of Best Culinary School in Asia. Cordon Bleu Mexico welcome their offering studies in the culinary arts and first students. JJ2014 hospitality management at South Bank Brisbane. JJ Le Cordon Bleu India opens, 2003 offering students Bachelor degrees Le Cordon Bleu Peru begins in Hospitality and Restaurant operations. The institute flourishes, Management. becoming number one in the country. Le Cordon Bleu Lebanon and Le JJ2006 Cordon Bleu Hautes Etudes du Goût celebrate their 10th anniversary. Le Cordon Bleu Thailand is launched in partnership with Dusit International. JJ2009 Le Cordon Bleu schools around the world participate in the release of the Hollywood movie “Julie and Julia”, starring Meryl Streep as Julia Child, an alumna of Le Cordon Bleu Paris.

3 4 THE MEDALLION

At graduation, students are awarded a prestigious Le Cordon Bleu medallion. The blue ribbon medal has been synonymous with excellence since 1578 when the highest order of French knighthood wore a gold cross on a blue ribbon in recognition of their elite standards of service.

Le Cordon Bleu medallions are awarded to graduates in recognition of their commitment to excellence, and to honour their passage into industry as lifelong members of a prestigious international alumni network.

5 6 THE PIN

Le Cordon Bleu students receive three honorary pins to wear on their lapels – bronze, silver and gold to commemorate progression through their study journey.

Each pin commemorates an individual stage in the student journey on a quest to mastery.

Pins celebrate academic and technical accomplishment at three key stages. Ultimately, wearing three pins signifies mastery in a field of endeavor.

The first pin, abronze , tells the world that you are at the genesis stage of your journey. You’ve taken the first steps toward creating your dream.

The second pin, a silver, signifies dedication to your ultimate quest for excellence - you are half way through your study journey.

The third pin, a gold, recognizes your accomplishment, achieving academic and technical excellence in your chosen field.

Wear your Le Cordon Bleu pins with pride, it tells the world you are an elite achiever!

5 6 OUR CHEFS & LECTURERS

7 8 Our master chefs and lecturers are integral to the success of over 2,000 students yearly. Le Cordon Bleu Australia employs award-winning chefs and industry specialists recruited from the most prestigious hotels and restaurants around the world.

A global chef exchange programme has been a major contributing factor in maintaining consistency of approach and quality teaching worldwide. Step-by-step cuisine and pastry demonstrations followed by hands-on practical classes in state-of-the-art kitchens enable chefs to give individual attention to students.

Karen Doyle Brad French Simon Taylor Jason Le Cordon Bleu Le Cordon Bleu Le Cordon Bleu McKavanagh Sydney Head Chef Melbourne Head Chef Adelaide Head Chef Le Cordon Bleu Brisbane Head Chef

Tom Milligan Guest Chef Demonstrations and Culinary Le Cordon Bleu Technical Director Conferences

Award-winning Chef Tom Milligan is To enrich students’ learning experience, our schools in the Australian Technical Director at Le Sydney, Melbourne, Brisbane and Adelaide host regular Cordon Bleu. With an impressive masterclasses. We invite globally acclaimed cuisine, pastry 30-year career, Tom Milligan has and gastronomy chefs to demonstrate their exclusive dishes worked with internationally acclaimed that have played a key role in shaping the culinary world. chefs Raymond Blanc, Terry Laybourne, Michael Quinn, and Our students attend a range of industry-related food Stephanie Alexander. events, from Tasting Australia, Good Food & Wine shows to international gastronomy festivals. At these events, students His awards and achievements include assist celebrity chefs in the preparation of the festival’s winning Seppelt Menu of the Year menu. with team members Maggie Beer, Cheong Liew, and Urs Inauen; and as Students also participate in national competitions like the 2019 Australian representative for Workskills Australia, Foie Gras competition, Thierry Marx Bocuse d’Or Lyon France (international Career Development Award and the international La Chaîne culinary competition). des Rôtisseurs Jeunes Chefs Rôtisseurs competition.

7 8 INDUSTRY ENGAGEMENT TEAM

Your passion for the culinary arts and our Work Integrated Learning is the perfect professional pathway.

The need for skilled professionals is greater than ever before with Australia’s hospitality and tourism industry employing around 930,000 people - approximately 8.1% of the working population. By Our Industry Engagement Team nurtures relationships 2024, the global hospitality and tourism industry with industry partners, actively seeking work will have created 346 million jobs, which is 10.2% opportunities for current students and graduates alike. of all jobs1. The key focus is helping students realise career goals by Le Cordon Bleu students are prepared for teaching work-ready skills such as résumé writing, tomorrow’s workplace with Work Integrated interview techniques, goal setting, and professional Learning supported by our Industry Engagement presentation. Team. Le Cordon Bleu culinary arts programmes offer a 6 month OUR INDUSTRY ENGAGEMENT TEAM Work Integrated Learning (WIL) component (depending NETWORKS WITH 2,100 INDUSTRY PARTNERS on study programme). Students are supported by IN OVER 35 COUNTRIES. hospitality career specialists in our Industry Engagement Team. 1. Austrade - Tourism and Hospitality Careers Report 2016

9 10 Work Integrated Learning (WIL) allows students to Our Industry Engagement Team empowers students with explore career aspirations in a real industry workplace the skills to navigate a real work environment and plan for before graduating. Le Cordon Bleu supports the their future careers. placement of students in Work Integrated Learning programmes allowing them to experience diverse workplace cultures, build skill-sets and industry networks. Le Cordon Bleu students typically work in the following roles: With a focus on career development, WIL provides a platform for professional and personal growth within Chef Demi-Chef | Chef de Partie | Banquet Chef the workplace to hone specialist skills for the future. The Commis / Cook | Pastry Assistant | Pastry Cook team ensures students are work-ready at graduation with Baker | Chocolatier | Food Service Operations a range of career development activities, such as: Catering Operations | Food Production

• Exclusive workshops & industry seminars • Invitations to Career Fairs • One-on-one coaching sessions • Advice for personal and professional growth • Career pathway consultation • Membership to our international alumni network

9 10 OUR INDUSTRY PARTNERS

Our prestigious network of industry partners welcome Le Cordon Bleu students for Work Integrated Learning placements, offering graduate employment opportunities and the potential to open doors to overseas careers.

Students at our Le Cordon Bleu Career Fair

11 12 Bethany Finn, Executive Chef, Mayfair Hotel

“The education Le Cordon Bleu students receive allows them to lock into the role straight away. Their 5-star training matches our 5-star organisation.”

Akshay Luthria, Tayla Clemente, Banquets Supervisor, National Assistant Manager Wine Centre of Australia Human Resources, Park Hyatt Melbourne “The amount of effort that goes into their training ensures that Le “The calibre and quality of Le Cordon Bleu students understand Cordon Bleu students is really high. the needs of our industry and it They are really passionate about makes it easy to work with them.” what they do.”

Graeme Hunt, Arthur Rojas, Hotel Manager, Head Chef, TFE Hotels - Adina Apartment Chin Chin Sydney Hotel Adelaide Treasury

“What sets Le Cordon Bleu “We have an excellent Le Cordon students apart is their positive Bleu student working for us as attitude and good vibes - they’re a Room Attendant. After only 4 always willing to fit in.” months he is already an absolute asset to the business.”

Caroline Dumon, Aman Chandia, Recruitment Specialist, Banquets Supervisor, National Hamilton Island Wine Centre of Australia

“The Le Cordon Bleu students “The National Wine Centre hires that we hire have specific culinary, Le Cordon Bleu students for their housekeeping or food and beverage knowledge, as they have good training. They are not afraid to pull industry understanding of an their sleeves up and get the job employer’s requirements.” done.”

11 12 LIFESTYLE & LEARNING WITH LE CORDON BLEU AUSTRALIA

Our local and international students enjoy the best lifestyle and learning opportunities in the world. Le Cordon Bleu students attend vibrant, state-of-the art campuses in Sydney, Melbourne, Brisbane and Adelaide.

Our students choose Australia for its inclusive and diverse culture, its temperate climate, and excellent quality of life. Recent statistics indicate that the hospitality and tourism industry is thriving, with 930,000 people currently employed in Australia.

Adelaide Adelaide is a treasure trove of shopping, fine arts, gastronomy and outdoor activities. Local natural attractions include Mt Lofty Ranges, Barossa Valley and Fleurieu Peninsula. Walk, hike or cycle around Mt. Lofty. Swim or relax at any of Adelaide’s great beaches. Explore nearby wine regions in the Barossa Valley and learn about local wines.

Brisbane Brisbane, capital of Queensland, is a large riverside city. South Bank is the city’s premier lifestyle and cultural destination with multicultural food and activities at its doorstep. Enjoy a huge range of cultural events - Regional Flavours Food Festival, Oktoberfest, BrisAsia, and the acclaimed French celebration ‘Le Festival’ which annually hosts Le Cordon Bleu masterclasses.

Melbourne Melbourne is recognised as one of the great culinary cities of the world. You can enjoy different cuisines from all over the world and Melbourne is home to many of Australia’s most talented chefs. A leader in the creative and performing arts, Melbourne is also known for its high end fashion and as the sporting capital of Australia.

Sydney Sydney is one of the world’s most popular cities, with a lively arts and culture scene, stunning harbour, coastal beaches and national parks. Many acclaimed international chefs call Sydney home, so there’s no end of local and international cuisine to enjoy. Colourful and vibrant markets in Sydney offer a tempting range of goods, from fresh produce to gourmet delights.

13 14 13 14 15 16 ADELAIDE CAMPUS TAFE SA, Regency International Centre

Le Cordon Bleu Australia Pty Ltd is the Registered Training Organisation (RTO) for our vocational programmes and Higher Education Provider for all higher education programmes. The Hospitality & Culinary Arts programmes are delivered in association with TAFE SA Regency International Centre for Hospitality, Leisure and Food Studies.

Partner Facilities Regency International Centre is a world-class facility that delivers training in cookery, hospitality, bakery, butchery, and food processing. In addition, it proudly boasts a state-of-the-art brewery, cheese-making facility, coffee academy and winery, and runs industry-based courses. The centre also includes Graduates training restaurant.

• Fully equipped commercial and specialty kitchens • Culinary demonstration theatre • Training restaurant open to the public • Student accommodation referral service • Ample on-campus parking • Close to buses and a major suburban train line • Academic and personal counselling • Learning Commons • Career advisor • Modern cafeteria • Electronic banking facilities (ATM)

TAFE SA Regency International Centre 137 Days Road, Regency Park SA 5010 www.tafesa.edu.au CRICOS Provider No: 00092B RTO: 41026

Lucia Garcia Le Cordon Bleu Madrid student on exchange programme at Le Cordon Bleu Adelaide

15 16 17 18 BRISBANE CAMPUS TAFE Queensland’s South Bank Campus

Le Cordon Bleu Australia Pty Ltd is the Registered Training Organisation (RTO) for our vocational programmes and Higher Education Provider for all higher education programmes. The Culinary Arts programmes are delivered in association with TAFE Queensland South Bank campus.

Partner Facilities Offering state-of-the-art facilities and purpose-built learning environments, South Bank Campus provides a world-class education to 40,000 local and international students.

• Fully equipped commercial and specialty kitchens • Demonstration kitchens • Auditorium • Lecture theatres • Function event areas • Academic and personal counselling • Student accommodation options • Library, cafés, gym and beauty spa • Close to buses and major train line • On-campus training restaurants • Electronic Banking Facilities (ATM)

TAFE Queensland’s South Bank Campus LOGO FORMATS 66 Ernest Street, South Brisbane Qld 4101 www.tafeqld.edu.au

CRICOS Provider No: 03020E RTO: 0275

The Q-device has been developed to Q-device Q-device with positioning statement Secondary logo be contemporary and to progress TAFE The preferred format for most applications. For external marketing items the Q-device should The secondary logo has been developed primarily for Queensland’s credibility. It has been carefully always appear with the positioning statement ‘MAKE use where applying the master logo is considered too considered and must not be altered without GREAT HAPPEN’. If there is not adequate room small or not legible. for the positioning statement to appear next to the Any use of the Secondary logo requires the approval approval from the TAFE Queensland Brand, logo it must appear as a prominent part of the z of the TAFE Queensland Brand, Marketing and Marketing and Communication unit. marketing collateral. Communication unit.

TAFE Queensland Brand Guidelines 6 17 18 19 20 MELBOURNE CAMPUS Holmesglen, Moorabbin Campus

Le Cordon Bleu Australia Pty Ltd is the Registered Training Organisation (RTO) for our vocational programmes and Higher Education Provider for all higher education programmes. The Culinary Arts programmes are delivered in association with Holmesglen, Moorabin Campus.

Partner Facilities Holmesglen Moorabbin campus, located in the residential Bayside area of Melbourne features modern student amenities, including two brand new state-of-the-art kitchens for Le Cordon Bleu students.

• Fully equipped commercial and specialty kitchens • Demonstration kitchens with audio visual capabilities • Training restaurant • An auditorium • Lecture theatres • Function event areas • Academic and personal counselling • Learning Commons • Close to buses and a major suburban train line • Career advisor • Modern cafeteria

Holmesglen Moorabbin Campus 488 South Road, Moorabbin, Victoria 3189 www.holmesglen.edu.au

CRICOS Provider No: 00012G RTO: 0416

19 20 21 22 SYDNEY CAMPUS TAFE NSW, Ryde Campus

Le Cordon Bleu Australia Pty Ltd is the Registered Training Organisation (RTO) for our vocational programmes and Higher Education Provider for all higher education programmes. The Hospitality and Culinary Arts programmes are delivered in association with TAFE NSW, Ryde Campus.

Partner Facilities Set on 25 acres of beautifully landscaped gardens with views to the Blue Mountains, Ryde Campus is an internationally recognised specialist training centre for hospitality, tourism, horticulture and environmental management. It is the largest hospitality training centre in the Asia-Pacific region.

Students studying the culinary arts programmes train in commercially equipped kitchens and state-of-the-art training restaurants.

• Fully equipped commercial and specialty kitchens • Demonstration kitchens with audio visual capabilities • Training restaurants • Café Bleu • An auditorium • Lecture theatres • Function event areas • Academic and personal counselling • Learning Commons • Close to buses and a major suburban train line • Career advisor • Modern cafeteria • Electronic banking facilities (ATM)

TAFE NSW, Ryde Campus 250 Blaxland Road, Ryde NSW 2112 www.nsi.tafensw.edu.au

CRICOS Provider No: 00591E RTO: 90003

21 22 23 24 GRAND DIPLÔME

DIPLÔME DE CUISINE | SIT30816 Certificate III in Commercial Cookery DIPLÔME DE PÂTISSERIE | SIT31016 Certificate III in Patisserie | SYD • MEL • BNE

The Grand Diplôme is internationally recognised as one of Le Cordon Bleu’s most prestigious culinary awards. After completing Basic, Intermediate and Superior certificates (for both Cuisine and Pâtisserie) you will receive the coveted Le Cordon Bleu Grand Diplôme. In addition to the Le Cordon Bleu classical French modules, to obtain the Australian qualifications (SIT30816 Certificate III in Commercial Cookery and SIT31016 Certificate III in Patisserie) you will be required to undertake a six-month Work Integrated Learning placement supported by our Industry Engagement team.

This workplace opportunity provides real world learning to give our graduates a distinct marketplace advantage. You will also learn important job seeking expertise such as resumé writing, interview techniques and professional presentation.

Ming-Ting Chien Yummy Puff Patisserie & Café, Business Owner Grand Diplôme de Cuisine et de Patisserie - 2004 [Dux] Bachelor of Business International Restaurant & Catering Management - 2007

23 24 25 26 DIPLÔME DE CUISINE | SIT30816 Certificate III in Commercial Cookery| SYD • MEL • BNE Refer to page 37-38 for the Australian Units of Competency

Our Diplôme de Cuisine (SIT30816 Certificate III in Commercial Cookery) is the most rigorous and comprehensive programme in classical French culinary techniques available today. French culinary topics are combined with Australian Units of Competency to create a unique study programme. As you advance through the course you will progressively learn and master the techniques of traditional and contemporary French cuisine.

A 6-month Work Integrated Learning (WIL) placement provides real industry workplace experience, an opportunity to use theoretical knowledge and gain practical skills.

Basic Cuisine Superior Cuisine

Prerequisite: Intermediate Cuisine This three-month programme offers essential grounding in professional In this three-month programme you cookery, vital for beginners and will learn contemporary developments experienced students. It introduces the in French and international cuisine. classical French culinary techniques that Addressing menu trends from leading underpin modern international cuisine. modern restaurant kitchens, you It focuses on mastering basic skills: from will tackle original recipes and fresh how to hold a knife properly, to preparing interpretations of French classical dishes. vegetables and trussing a chicken. FRENCH CULINARY TOPICS

FRENCH CULINARY TOPICS Meat, poultry and game preparations and cookery techniques, dish French culinary terms and definitions presentations and finishes Working in a safe and hygienic manner Seafood preparations and cookery Food preparation and mise en place techniques, dish presentation and Introduction to French cuisine finishes French classical cooking techniques Menu trends and market application Variations of cooking methods Desserts à l’assiette Fonds de Cuisine - foundation sauces Preparation of foods for dietary, allergy production and cultural requirements Commodities - receiving and storing Seasonal and market influences in Classical French stocks, glazes, basic and cuisine advanced sauces and soups Classical and contemporary menus Modern approaches to plate design Intermediate Cuisine

Prerequisite: Basic Cuisine Work Integrated Learning In this three-month programme you are Six-month industry placement: gain real introduced to classical French regional industry workplace experience, apply dishes, and apply techniques learned in theoretical knowledgeand build practical Basic Cuisine. This course focuses on the skills. correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from POTENTIAL platter to plate. CAREER PATHS

FRENCH CULINARY TOPICS Sous Chef | Restaurant Manager | Banquet Manager | Food & Beverage Manager | Mise en place, organisation and Catering Manager | Executive Chef workflow planning in the preparation and service of meals Classical French stocks, glazes, basic and advanced sauces and soups Hors d’oeuvres, canapés, salads and appetisers Vegetables, eggs and farinaceous cooking techniques and menu items French pastries and cakes

Byron Finnerty Regional Officer, Le Cordon Bleu Diplôme de Cuisine - 2014 [Dux]

25 26 27 28 DIPLÔME DE PÂTISSERIE | SIT31016 Certificate III in Patisserie | SYD • MEL • BNE Refer to page 39-40 for the Australian Units of Competency

Our Diplôme de Pâtisserie (SIT31016 Certificate III in Patisserie) is the most rigorous and comprehensive programme in classical French pastry techniques available today. French culinary topics are combined with Australian Units of Competency to create a unique study programme. As you advance through the course you will progressively learn and master the techniques of traditional and contemporary French pâtisserie.

A 6-month Work Integrated Learning (WIL) gives you the chance to use your theoretical knowledge and hone practical skills in a real hospitality workplace.

Basic Pâtisserie Superior Cuisine

Prerequisite: Intermediate Pâtisserie This three-month programme is designed to give you a strong foundation on which This three-month programme combines to build the skills and knowledge needed all the knowledge, techniques and to be a successful pastry chef. You will artistry learned to date. You will produce learn the techniques of the trade from complex and highly decorated pastries and expert teachers and chefs, and create a gâteaux, and explore marzipan, sugar and range of simple, delicious pastries and chocolate figurines, and decorations. desserts. FRENCH CULINARY TOPICS FRENCH CULINARY TOPICS Variety of classic pastries and cakes Introduction to classic cooking Sweet yeast products techniques as applied to pâtisserie Advanced gâteaux and tortes French culinary terms and definitions Dessert for dietary requirements Working in a safe and hygienic manner Boulangerie - European festive and Food preparation and mise en place celebration breads Introduction to French cuisine Application of menu presentation French classical cooking techniques in Modern approaches to plate design and cookery and pâtisserie presentation Commodities - receiving and storing to restaurant standards French basic pastry terms Contemporary chocolate box Introduction to chocolate Production and presentation of Introduction to bread and yeast dough petits fours Introduction to desserts French Pâtisserie - introduction to a Work Integrated Learning variety of cakes and pastries Six-month industry placement: gain real Basic doughs and fillings—short pastry, industry workplace experience, apply choux pastry, puff pastry, various creams theoretical knowledge and build practical skills. Intermediate Pâtisserie Prerequisite: Basic Pâtisserie POTENTIAL In this three-month programme you will CAREER PATHS combine simple ingredients to make an Pastry Chef | Restaurant Manager | impressive range of specialist pastries, Pâtisserie Owner | Food and Beverage cakes, desserts and baked items. Manager | Catering Manager | Cake Designer | Chocolatier FRENCH CULINARY TOPICS Artistic and decorative skills Ice cream and sorbet Bread making Mastering Bavarian creams and mousses Classical and contemporary desserts Classical and contemporary presentations Variations on restaurant hot and cold plated desserts Jillian Butler French pastries and cakes Jillian’s Cakery, Business Owner Diplôme de Pâtisserie - 2014

27 28 29 30 DIPLÔME DE COMMIS CUISINIER | SIT30816 Certificate III in Commercial Cookery| Adelaide Refer to page 37-38 for the Australian Units of Competency

Learn the foundation knowledge and skills of classical French culinary techniques that underpin contemporary cuisine. French culinary topics are combined with Australian Units of Competency to create a unique study programme. Work Integrated Learning (WIL) gives you the chance to use your theoretical knowledge and hone practical skills in a real hospitality workplace.

Diplôme de Commis Cuisinier (SIT30816 Certificate III in Commercial Cookery) is offered as a six-month intensive study option on-campus followed by a six-month Work Integrated Learning placement.

Assistant Cuisine Commis Cuisine

FRENCH CULINARY TOPICS Prerequisite: Cadet Cuisine

French culinary terms and definitions FRENCH CULINARY TOPICS Working in a safe and hygienic manner Meat, poultry and game preparations Food preparation and mise en place and cookery techniques Introduction to French cuisine Seafood preparations and cookery French classical cooking techniques technique, dish presentation and finishes Variations of cooking methods Menu trends and market application Fonds de Cuisine - foundation sauces Desserts à l’assiette production Preparation of foods for dietary, allergy Commodities - receiving and storing and cultural requirements Classical French stocks, glazes, basic and Seasonal and market influences in advanced sauces and soups cuisine Classical and contemporary menus Cadet Cuisine Modern approaches to plate design Prerequisite: Assistant Cuisine Work Integrated Learning FRENCH CULINARY TOPICS Six-month industry placement: gain real Mise en place, organisation and industry workplace experience, apply workflow planning in the preparation theoretical knowledge and build practical and service of meals skills. Classical French stocks, glazes, basic and advanced sauces and soups Hors d’oeuvres, canapés, salads and appetisers POTENTIAL Vegetables, eggs and farinaceous CAREER PATHS cooking techniques and menu items Sous Chef | Restaurant Manager | Banquet French pastries and cakes Manager | Food & Beverage Manager | Catering Manager | Executive Chef

Kwan Yi Ying Diplôme Avancé de Gestion Culinaire - Cuisine - 2017

29 30 © Elle Dawson-Scott at www.elledsphotography.com, used by permission https://sugarcakeschool.com

31 32 DIPLÔME DE COMMIS PÂTISSIER | SIT31016 Certificate III in Patisserie | Adelaide Refer to page 39-40 for the Australian Units of Competency

Diplôme de Commis Pâtissier (SIT31016 Certificate III in Patisserie) is offered as a six-month intensive study option on-campus followed by a six- month Work Integrated Learning. French culinary topics are combined with Australian Units of Competency to create a unique study programme.

Our Diplôme de Commis Pâtissier (SIT31016 Certificate III in Patisserie) gives you comprehensive knowledge and solid skills in the expert preparation of pâtisserie served in restaurants, cafés and tea rooms.

A Work Integrated Learning (WIL) placement gives students the chance to use their theoretical knowledge and hone practical skills in a real hospitality workplace.

Assistant Pâtisserie Commis Pâtisserie

FRENCH CULINARY TOPICS Prerequisite: Cadet Pâtisserie

Introduction to classic cooking FRENCH CULINARY TOPICS techniques as applied to pâtisserie Variety of classic pastries and cakes French culinary terms and definitions Sweet yeast products Working in a safe and hygienic manner Advanced gâteaux and tortes Food preparation and mise en place Dessert for dietary requirements Introduction to French cuisine Boulangerie - European festive and French classical cooking techniques in celebration breads cookery and pâtisserie Application of menu presentation Commodities - receiving and storing Modern approaches to plate design French basic pastry terms Contemporary chocolate box Introduction to chocolate Production and presentation of petits Introduction to bread and yeast dough fours Introduction to desserts

French Pâtisserie - introduction to a Work Integrated Learning variety of cakes and pastries Basic doughs and fillings - short pastry, Six-month industry placement: gain real choux pastry, puff pastry, various creams industry workplace experience, apply theoretical knowledge and build practical

skills. Cadet Pâtisserie Prerequisite: Assistant Pâtisserie POTENTIAL FRENCH CULINARY TOPICS Artistic and decorative skills CAREER PATHS Pastry Chef | Restaurant Manager | Ice cream and sorbet Pâtisserie Owner | Food and Beverage Bread making Manager | Catering Manager | Cake Mastering Bavarian creams and mousses Designer | Chocolatier Classical and contemporary desserts Classical and contemporary presentations Variations on restaurant hot and cold plated desserts French pastries and cakes

Amanda Lee Diplôme de Commis Pâtissier - 2008 © Rachel Acacia Photography at www.acaciarachel.com, used by permission https://sugarcakeschool.com

31 32 33 34 DIPLÔME AVANCÉ DE GESTION CULINAIRE – CUISINE | SIT60316 Advanced Diploma of Hospitality Management Refer to page 37-38 for the Australian Units of Competency

Prerequisite to the Advanced Diploma of Hospitality Management, this qualification requires the successful completion of SIT30816 Certificate III in Commercial Cookery and SIT40516 Certificate IV in Commercial Cookery. The award provides a comprehensive pathway for students to develop knowledge and skills required at supervisory/management levels in a range of hospitality industry occupations.

From SIT30816 Certificate III in Commercial Cookery you will advance through to SIT40516 Certificate IV in Commercial Cookery into SIT60316 Advanced Diploma of Hospitality Management, where you will develop management and leadership skills in areas such as marketing, human resources, business planning and financial control.

Certificat de Chef de Partie Cuisine SIT40516 Certificate IV in Commercial Cookery Prerequisite: SIT30816 Certificate III in Commercial Cookery

When you complete SIT40516 Certificate IV in Commercial Cookery, you’ll have the expertise to operate a hospitality business from the ground up. This 6-month course will refine your culinary skills and build your knowledge of operational management in hospitality.

You’ll be introduced to business-related units in financial management, health and safety procedures, and people and operations management.

FRENCH CULINARY TOPICS Introduction to molecular gastronomy; Classical French and demonstrations & workshops contemporary cuisines Butchery Masterclass Classical French and contemporary Matching food with wine pâtés, terrines and buffet

Diplôme Avancé de Gestion Culinaire SIT60316 Advanced Diploma of Hospitality Management Prerequisite: SIT40516 Certificate IV in Commercial Cookery

An additional 6 months’ study provides a career enhancing pathway through the Diplôme Avancé de Gestion Culinaire / SIT60316 Advanced Diploma of Hospitality Management, expanding your business knowledge of management principles and practices.

33 34 35 36 DIPLÔME AVANCÉ DE GESTION CULINAIRE – PÂTISSERIE | SIT60316 Advanced Diploma of Hospitality Management Refer to page 39-40 for the Australian Units of Competency

Prerequisite to the Advanced Diploma of Hospitality Management, this qualification requires the successful completion of SIT31016 Certificate III in Patisserie and SIT40716 Certificate IV in Patisserie. The award provides a comprehensive pathway for students to develop knowledge and skills required at supervisory/ management levels in a range of hospitality industry roles.

From SIT31016 Certificate III in Patisserie you will advance through to SIT40716 Certificate IV in Patisserie into SIT60316 Advanced Diploma of Hospitality Management, where you will develop management and leadership skills in areas such as marketing, human resources, business planning and financial control.

Certificat de Chef de Partie Patisserie SIT40716 - Certificate IV in Patisserie Prerequisite: SIT31016 Certificate III in Patisserie

When you complete SIT40716 Certificate IV in Patisserie, you’ll have the expertise to operate as a pastry chef in supervisory or team leadership roles within the kitchen. This 6-month course will refine your patisserie skills to advanced level cake and dessert finishing, including sugar pulling and chocolate designs. You’ll be introduced to business-related units in financial management, health and safety procedures, and people and operations management

FRENCH CULINARY TOPICS Decorative showpieces – advanced Petits fours sugar and chocolate work to produce Marzipan – shaping, modelling and original showpieces finishing figures Confiserie – advanced chocolate and Caramel and nougatine sugar confections

Diplôme Avancé de Gestion Culinaire SIT60316 Advanced Diploma of Hospitality Management Prerequisite: SIT40716 Certificate IV in Patisserie

An additional 6 months’ study provides a career enhancing pathway through Diplôme Avancé de Gestion Culinaire / Advanced Diploma of Hospitality Management, expanding your business knowledge of management principles and practices.

35 36 SIT30816 CERTIFICATE III IN SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY COMMERCIAL COOKERY CRICOS COURSE CODE: 097325K CRICOS COURSE CODE: 097326J - DIPLÔME DE CUISINE - CERTIFICAT DE CHEF - DIPLÔME DE COMMIS CUISINIER DE PARTIE CUISINE

BASIC/ASSISTANT BASIC/ASSISTANT SITHCCC001 Use food preparation equipment *(c) SITHCCC001 Use food preparation equipment * (c) SITHCCC005 Prepare dishes using basic methods of cookery *(c) SITHCCC005 Prepare dishes using basic methods of cookery * (c) SITHCCC007 Prepare stocks, sauces and soups * (c) SITHCCC007 Prepare stocks, sauces and soups * (c) SITHKOP001 Clean kitchen premises and equipment * (c) SITHKOP001 Clean kitchen premises and equipment * (e) SITXINV002 Maintain the quality of perishable items * (c) SITXINV002 Maintain the quality of perishable items * (c) SITXFSA001 Use hygienic practices for food safety (c) SITXFSA001 Use hygienic practices for food safety (c) SITXWHS001 Participate in safe work practices (c) SITXWHS001 Participate in safe work practices (e) SITHIND002 Source and use information on the hospitality industry (e) SITHIND002 Source and use information on the hospitality industry (e) BSBWOR203 Work effectively with others (c) BSBWOR203 Work effectively with others (e)

INTERMEDIATE/CADET INTERMEDIATE/CADET SITHCCC012 Prepare poultry dishes* (c) SITHCCC012 Prepare poultry dishes * (c) SITHCCC006 Prepare appetisers and salads* (c) SITHCCC006 Prepare appetisers and salads * (c) SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* (c) SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes * (c) SITHCCC019 Produce cakes, pastries and breads* (c) SITHCCC019 Produce cakes, pastries and breads * (c) SITXFSA002 Participate in safe food handling practices * (c) SITXFSA002 Participate in safe food handling practices * (c) SITXCOM002 Show social and cultural sensitivity (e) SITXCOM002 Show social and cultural sensitivity (e) BSBSUS201 Participate in environmentally sustainable work practices (c) BSBSUS201 Participate in environmentally sustainable work practices (e)

SUPERIOR/COMMIS SUPERIOR/COMMIS SITHCCC017 Handle and serve cheese* (e) SITHCCC017 Handle and serve cheese * (e) SITHCCC014 Prepare meat dishes * (c) SITHCCC014 Prepare meat dishes * (c) SITHCCC013 Prepare seafood dishes * (c) SITHCCC013 Prepare seafood dishes * (c) SITHPAT006 Produce desserts * (c) SITHPAT006 Produce desserts * (c) SITHCCC018 Prepare food to meet special dietary requirements * (c) SITHCCC018 Prepare food to meet special dietary requirements * (c) SITHKOP002 Plan and cost basic menus (c) SITHKOP002 Plan and cost basic menus (c) SITXCOM005 Manage conflict (e) SITXCOM005 Manage conflict (c) SITXHRM001 Coach others in job skills (c) SITXHRM001 Coach others in job skills (c)

INDUSTRY PLACEMENT INDUSTRY PLACEMENT SITHCCC020 Work effectively as a cook * (c) SITHCCC020 Work effectively as a cook * (c)

ADH 1 SITXFIN003 Manage finances within a budget (c) SITXHRM003 Lead and manage people (c) SITXMGT001 Monitor work operations (c) BSBDIV501 Manage diversity in the workplace (c) Certificate III in Commercial Cookery with additional units successfully completed at this stage SITHKOP004 Develop menus for special dietary requirements (c) leads to Cert IV qualification SITHKOP005 Coordinate cooking operations* (c) SITXWHS003 Implement and monitor work health and safety practices (c) BSBSUS401 Implement and monitor environmentally sustainable work practices (c) SITHCCC015 Produce and serve food for buffets* (e) SITHCCC021 Prepare specialised food items* (e) KEY SITXFIN004 Prepare and monitor budgets (e) (e) Elective (c) Core (*) Successful completion of SITXFSA001 required prior to commencement Certificate IV in Commercial Cookery with additional units completed successfully at this stage leads to an Advanced Diploma in Hospitality Management

Advanced Diploma of Hospitality Management (24 months – Adelaide) (6 months) (6 months) (6 months) (6 months) Diplôme De Commis Cuisinier SIT30816 Certificate III SIT40516 Certificate IV SIT60316 ADHM in Commercial Cookery

Assistant Cadet Commis Work Integrated ADH 1 ADH 2 Learning Basic Intermediate Superior

SIT30816 Certificate III SIT40516 Certificate IV SIT60316 ADHM Le Cordon Bleu Diplôme in Commercial Cookery (9 months) (6 months) (6 months) (6 months)

Advanced Diploma of Hospitality Management (27 months – Brisbane, Melbourne & Sydney)

SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

37 38 SIT60316 ADVANCED DIPLOMA OF AUSTRALIAN HOSPITALITY MANAGEMENT CRICOS COURSE CODE: 091098J UNITS - DIPLÔME AVANCÉ DE GESTION CULINAIRE OF COMPETENCY

BASIC/ASSISTANT KEY INFORMATION SITHCCC001 Use food preparation equipment* (e) SITHCCC005 Prepare dishes using basic methods of cookery* (e) GRAND DIPLÔME (INCLUDING WIL) SITHCCC007 Prepare stocks, sauces and soups* (e) Campus: Brisbane, Melbourne & Sydney SITHKOP001 Clean kitchen premises and equipment* (e) Duration: 2 years (24 months) SITXINV002 Maintain the quality of perishable items* (e) SITXFSA001 Use hygienic practices for food safety (e) DIPLÔME DE CUISINE SITXWHS001 Participate in safe work practices (e) SIT30816 Certificate III in Commercial Cookery SITHIND002 Source and use information on the hospitality industry (e) CRICOS COURSE CODE: 097325K BSBWOR203 Work effectively with others (e) Campus: Brisbane, Melbourne & Sydney

INTERMEDIATE/CADET Admission dates: January, April, July, October SITHCCC012 Prepare poultry dishes* (e) Duration: 9 months + 6 months WIL = 15 months SITHCCC006 Prepare appetisers and salads* (e) DIPLÔME DE COMMIS CUISINIER SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* (e) SITHCCC019 Produce cakes, pastries and breads* (e) SIT30816 Certificate III in Commercial Cookery SITXFSA002 Participate in safe food handling practices* (e) CRICOS COURSE CODE: 097325K SITXCOM002 Show social and cultural sensitivity (e) Campus: Adelaide BSBSUS201 Participate in environmentally sustainable work practices (e) Admission dates: January & July Duration: 6 months + 6 months WIL = 12 months SUPERIOR/COMMIS SITHCCC017 Handle and serve cheese* (e) CERTIFICAT DE CHEF DE PARTIE CUISINE SITHCCC014 Prepare meat dishes* (e) SIT40516 Certificate IV in Commercial Cookery SITHCCC013 Prepare seafood dishes* (e) CRICOS COURSE CODE: 097326J SITHPAT006 Produce desserts* (e) Campus: Brisbane, Melbourne & Sydney - 21 months SITHCCC018 Prepare food to meet special dietary requirements* (e) Campus: Adelaide - 18 months SITHKOP002 Plan and cost basic menus (e) SITXCOM005 Manage conflict (e) DIPLÔME AVANCÉ DE GESTION CULINAIRE SITXHRM001 Coach others in job skills (e) SIT60316 Advanced Diploma of Hospitality

INDUSTRY PLACEMENT Management CRICOS COURSE CODE: 091098J SITHCCC020 Work effectively as a cook* (e) Campus: Brisbane, Melbourne & Sydney - 27 months ADH 1 Campus: Adelaide - 24 months SITXFIN003 Manage finances within a budget (c) SITXHRM003 Lead and manage people (c) SITXMGT001 Monitor work operations (c) ENTRY REQUIREMENTS BSBDIV501 Manage diversity in the workplace (c) Age: Minimum age 18 SITHKOP004 Develop menus for special dietary requirements (e) SITHKOP005 Coordinate cooking operations* (e) IELTS Academic or General: SITXWHS003 Implement and monitor work health and safety practices (e) 5.5 with no band score below 5. BSBSUS401 Implement and monitor environmentally sustainable work practices (e) School leaver: Satisfactory completion of Australian SITHCCC015 Produce and serve food for buffets* (e) Year 11 secondary schooling or the equivalent overseas SITHCCC021 Prepare specialised food items* (e) secondary education. SITXFIN004 Prepare and monitor budgets (c) Mature age: Applicants will need to meet the entry ADH 2 criteria as well as a strong desire to work in the Culinary SITHFAB007 Serve food and beverage* (e) Arts Industry. BSBMGT617 Develop and implement a business plan (c) SITXMPR007 Develop and implement marketing strategies (c) SITXCCS008 Develop and manage quality customer service practices (c) ASSESSMENT BSBMGT517 Manage operational plan (c) Your competency will be assessed through practical and SITXFIN005 Manage physical (c) theory examinations, classroom and written homework SITXHRM004 Recruit, select and induct staff (c) activities and simulated training exercises. SITXGLC001 Research and comply with regulatory requirements (c) BSBFIM601 Manage finances (c) COURSE CREDIT SITXHRM006 Monitor staff performance (c) Students may be eligible to apply for course credit on the SITXMGT002 Establish and conduct business relationships (c) basis of previous study undertaken. SITXWHS004 Establish and maintain a work health and safety system (c) FEE-HELP Not available for culinary programmes. STUDY PERIOD Full-Time

SIT60316 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

37 38 - DIPLÔME DE CUISINE - DIPLÔME DE COMMIS CUISINIER

SIT31016 CERTIFICATE III IN SIT40716 CERTIFICATE IV IN PATISSERIE PATISSERIE CRICOS COURSE CODE: 097327G CRICOS COURSE CODE: 097328G - DIPLÔME DE PÂTISSERIE - CERTIFICAT DE CHEF - DIPLÔME DE COMMIS PATISSIER DE PARTIE PÂTISSERIE

BASIC/ASSISTANT BASIC/ASSISTANT SITHCCC001 Use food preparation equipment * (c) SITHCCC001 Use food preparation equipment * (c) SITHCCC005 Prepare dishes using basic methods of cookery * (c) SITHCCC005 Prepare dishes using basic methods of cookery* (c) SITHPAT003 Produce pastries* (c) SITHPAT003 Produce pastries* (c) SITHKOP001 Clean kitchen premises and equipment * (c) SITHKOP001 Clean kitchen premises and equipment (e) SITXINV002 Maintain the quality of perishable items * (c) SITXINV002 Maintain the quality of perishable items * (c) SITXFSA001 Use hygienic practices for food safety (c) SITXFSA001 Use hygienic practices for food safety (c) SITXWHS001 Participate in safe work practices (c) SITXWHS001 Participate in safe work practices (e) SITHIND002 Source and use information on the hospitality industry (e) SITHIND002 Source and use information on the hospitality industry (e) BSBWOR203 Work effectively with others (c) BSBWOR203 Work effectively with others (e)

INTERMEDIATE/CADET INTERMEDIATE/CADET SITHPAT001 Produce cakes * (c) SITHPAT001 Produce cakes * (c) SITHPAT004 Produce yeast-based bakery products* (c) SITHPAT004 Produce yeast-based bakery products * (c) SITHPAT006 Produce desserts* (c) SITHPAT006 Produce desserts * (c) SITXFSA002 Participate in safe food handling practices* (c) SITXFSA002 Participate in safe food handling practices * (c) SITXCOM002 Show social and cultural sensitivity (e) SITXCOM002 Show social and cultural sensitivity (e) BSBSUS201 Participate in environmentally sustainable work practices (c) BSBSUS201 Participate in environmentally sustainable work practices (e)

SUPERIOR/COMMIS SUPERIOR/COMMIS SITHPAT002 Produce gateaux, torten and cakes* (c) SITHPAT002 Produce gateaux, torten and cakes * (c) SITHPAT005 Produce petits fours* (c) SITHPAT005 Produce petits fours * (c) SITHPAT007 Prepare and model marzipan* (e) SITHPAT007 Prepare and model marzipan * (c) SITHCCC018 Prepare food to meet special dietary requirements* (e) SITHCCC018 Prepare food to meet special dietary requirements * (c) SITXCOM005 Manage conflict (e) SITXCOM005Manage conflict (c) SITXHRM001 Coach others in job skills (c) SITXHRM001 Coach others in job skills (c) SITHKOP002 Plan and cost basic menus (e) SITHKOP002 Plan and cost basic menus (e)

INDUSTRY PLACEMENT INDUSTRY PLACEMENT SITHCCC011 Use cookery skills effectively* (c) SITHCCC011 Use cookery skills effectively * (c)

ADH 1 SITHKOP005 Coordinate cooking operations* (c) BSBDIV501 Manage diversity in the workplace (c) “BSBSUS401 Implement and monitor environmentally sustainable work practices (c)” Certificate III in Patisserie with additional units SITHPAT008 - Produce chocolate confectionery* (c) successfully completed at this stage SITHPAT009 - Model sugar-based decorations* (c) leads to Cert IV qualification SITHPAT010 - Design and produce sweet buffet showpieces* (c) SITXFIN003 Manage finances within a budget (c) SITXHRM003 Lead and manage people (c) SITXMGT001 Monitor work operations (c) SITXWHS003 Implement and monitor work health and safety practices (c) SITXFIN004 Prepare and monitor budgets (e)

KEY (e) Elective (c) Core (*) Successful completion of SITXFSA001 required prior to commencement Certificate IV in Patisserie with additional units completed successfully at this stage leads to an Advanced Diploma in Hospitality Management

Advanced Diploma of Hospitality Management (24 months – Adelaide)

(6 months) (6 months) (6 months) (6 months) Diplôme De Commis Pâtissier SIT31016 - Certificate III SIT40716 SIT60316 - ADHM in Pâtisserie Certificate IV

Assistant Cadet Commis Work Integrated ADH 1 ADH 2 Learning Basic Intermediate Superior

SIT31016 - Certificate III SIT40716 Certificate IV SIT60316 - ADHM Le Cordon Bleu Diplôme in Pâtisserie (9 months) (6 months) (6 months) (6 months)

Advanced Diploma of Hospitality Management (27 months – Brisbane, Melbourne & Sydney)

SIT31016 CERTIFICATE III IN PATISSERIE SIT40716 CERTIFICATE IV IN PATISSERIE

39 40 SIT60316 ADVANCED DIPLOMA OF AUSTRALIAN HOSPITALITY MANAGEMENT UNITS CRICOS COURSE CODE: 091098J - DIPLÔME AVANCÉ DE GESTION CULINAIRE OF COMPETENCY

BASIC/ASSISTANT KEY INFORMATION SITHCCC001 Use food preparation equipment* (e) SITHCCC005 Prepare dishes using basic methods of cookery* (e) GRAND DIPLÔME (INCLUDING WIL) SITHPAT003 Produce pastries* (e) Campus: Brisbane, Melbourne & Sydney SITHKOP001 Clean kitchen premises and equipment* (e) Duration: 2 years (24 months) SITXINV002 Maintain the quality of perishable items* (e) SITXFSA001 Use hygienic practices for food safety (e) DIPLÔME DE PÂTISSERIE SITXWHS001 Participate in safe work practices (e) SIT31016 Certificate III in Patisserie SITHIND002 Source and use information on the hospitality industry (e) CRICOS COURSE CODE: 097327G BSBWOR203 Work effectively with others (e) Campus: Brisbane, Melbourne & Sydney

INTERMEDIATE/CADET Admission dates: January, April, July, October SITHPAT001 Produce cakes* (e) Duration: 9 months + 6 months WIL = 15 months SITHPAT004 Produce yeast-based bakery products* (e) DIPLÔME DE COMMIS PATISSIER SITHPAT006 Produce desserts* (e) SITXFSA002 Participate in safe food handling practices * (e) SIT31016 Certificate III in Patisserie SITXCOM002 Show social and cultural sensitivity (e) CRICOS COURSE CODE: 097327G BSBSUS201 Participate in environmentally sustainable work practices (e) Campus: Adelaide Admission dates: January & July SUPERIOR/COMMIS Duration: 6 months + 6 months WIL = 12 months SITHPAT002 Produce gateaux, torten and cakes * (e) SITHPAT005 Produce petits fours* (e) CERTIFICAT DE CHEF DE PARTIE PÂTISSERIE SITHPAT007 Prepare and model marzipan* (e) SIT40716 Certificate IV in Patisserie SITHCCC018 Prepare food to meet special dietary requirements* (e) CRICOS COURSE CODE: 097328G SITXCOM005 Manage conflict (e) Campus: Brisbane, Melbourne & Sydney - 21 months SITXHRM001 Coach others in job skills (e) Campus: Adelaide - 18 months SITHKOP002 Plan and cost basic menus (e) DIPLÔME AVANCÉ DE GESTION CULINAIRE INDUSTRY PLACEMENT SIT60316 Advanced Diploma of Hospitality SITHCCC011 Use cookery skills effectively *(e) Management ADH 1 CRICOS COURSE CODE: 091098J SITHKOP005 Coordinate cooking operations * (e) Campus: Brisbane, Melbourne & Sydney - 27 months BSBDIV501 Manage diversity in the workplace (c) Campus: Adelaide - 24 months BSBSUS401 Implement and monitor environmentally sustainable work practices (e) SITHPAT008 Produce chocolate confectionery * (e) ENTRY REQUIREMENTS SITHPAT009 Model sugar-based decorations * (e) Age: Minimum age 18 SITHPAT010 Design and produce sweet buffet showpieces * (e) SITXFIN003 Manage finances within a budget (c) IELTS Academic or General: SITXHRM003 Lead and manage people (c) 5.5 with no band score below 5. SITXMGT001 Monitor work operations (c) SITXWHS003 Implement and monitor work health and safety practices (e) School leaver: Satisfactory completion of Australian SITXFIN004 Prepare and monitor budgets (c) Year 11 secondary schooling or the equivalent overseas secondary education. ADH 2 SITHFAB007 Serve food and beverage * (e) Mature age: Applicants will need to meet the entry BSBFIM601 Manage finances (c) criteria as well as a strong desire to work in the Culinary BSBMGT517 Manage operational plan (c) Arts Industry. BSBMGT617 Develop and implement a business plan (c) SITXCCS008 Develop and manage quality customer service practices (c) SITXFIN005 Manage physical assets (c) ASSESSMENT SITXGLC001 Research and comply with regulatory requirements (c) Your competency will be assessed through practical and SITXHRM004 Recruit, select and induct staff (c) theory examinations, classroom and written homework SITXHRM006 Monitor staff performance (c) activities and simulated training exercises. SITXMGT002 Establish and conduct business relationships (c) SITXMPR007 Develop and implement marketing strategies (c) COURSE CREDIT SITXWHS004 Establish and maintain a work health and safety system (c) Students may be eligible to apply for course credit on the basis of previous study undertaken. FEE-HELP Not available for culinary programmes.

STUDY PERIOD Full-Time

SIT60316 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

39 40 HOW TO APPLY

Download your application form or apply online Prepare your supporting documents Application Forms can be downloaded from the Le The enrolment form includes all the supporting Cordon Bleu website: documents you will need to provide with your application www.cordonbleu.edu/australia/downloads-pdfs form. Please ensure that all documents are certified, valid and ready to submit with your application. To apply online visit: www.cordonbleu.edu/australia/how-to-apply/en Submit your completed application form Applications can be submitted online or via post or email: International students must complete the Simplified Student Visa Framework (SSVF) forms. Le Cordon Bleu Australia 137 Days Road, Regency Park Complete your application form SA 5010 Australia The application form includes all the information required E: [email protected] to enrol in the course of your choice. Please be as detailed as possible. If you need assistance with this, or Assessing your application have any questions, please contact us at: Once we receive your application we will assess whether [email protected] you meet the entry requirements for the course you have selected.

41 42 Letter of Offer Travel When your application is approved, we will send you a Once you have obtained your Australian Student Visa, you Letter of Offer. This will include the details about your are able to book and pay for your flights to Australia. You programme and enrolment, an acceptance form and should arrange to arrive in Australia at least 2 days before payment details. the commencement of the programme as stated on your confirmation package. Fee payable Please return the completed acceptance form together Arrival and accommodation with your fee payment. Accepting your place well in To arrange accommodation ahead of your arrival, refer advance of your course start date, and paying your fees to the Pre-Arrival Guide sent with your confirmation will help to ensure that your place is secure. package.

Applying for student visa Welcome Once we receive your fee payment we will send you a Le Cordon Bleu welcomes you. Please join your fellow Receipt of Payment, Confirmation of Enrolment and an students for the Le Cordon Bleu Orientation programme eCoE (Electronic Confirmation of Enrolment). International at each campus and begin your studies. students will need this eCoE to apply for a Student Visa. More information on applying for Student Visas is For more information or assistance please contact us: available at www.homeaffairs.gov.au/ T +61 8 8348 3000 | E [email protected]

41 42 43 44 HIGHER EDUCATION

Le Cordon Bleu has a tradition of excellence, and a future committed to innovation and best practice in gastronomy, hospitality and management education. We invest in that vision through an expanding international network of teaching, learning and research, and the development of our products and services.

Additional to its culinary programmes, Le Cordon Bleu Australia offers world-class studies at bachelor’s and master’s levels in hotel management, restaurant management and gastronomy.

Bachelor of Business (International Hotel Management) Campus: Adelaide & Sydney | Duration: 3 years

There is a world of opportunity for those seeking a dynamic, diverse and challenging hotel management career. Le Cordon Bleu’s hotel management degree will develop your potential to communicate effectively, grow customer relationships, raise hotel productivity and achieve long-term success.

Bachelor of Business (International Restaurant Management) Campus: Adelaide & Sydney | Duration: 3 years

Running a restaurant is challenging and rewarding. With restaurants integrating the latest technology and equipment, practical training is vital to your success. If your ambition is to be a restaurant manager in the world’s best establishments, Le Cordon Bleu will give you superior training.

Master of International Hospitality Management Campus: Adelaide | Duration: 2 years

The Master of International Hospitality Management will position you for a rewarding and successful global career. You will study human resources, service quality, marketing and financial management. You will learn practical skills using innovative technology to streamline processes and meet fast-paced industry demands.

Le Cordon Bleu Online Learning Campus: Online | Duration: 4 week/ 10 week/ intensives

Le Cordon Bleu offers a suite of online learning courses.

These short, industry-relevant courses will support your career in food, hospitality, restaurant management, resorts, hotels, foodservice, education (hospitality/gastronomy) and allow you to pursue contemporary studies in food writing, gastronomy, food entrepreneurship, sustainability and modernist cuisine.

43 44 LE CORDON BLEU GOURMET SHORT COURSES

Le Cordon Bleu Australia offers a range of one and two day culinary discoveries for those with a passion for the art of cooking.

These culinary workshops give home cooks, aspiring chefs and food enthusiasts hands-on opportunities to learn the techniques and skills to replicate professional dishes in the home environment.

Courses planned may include topics such as:

• Cooking with Seafood • Classic French Stocks & Sauces • Making Fresh Pasta • Creative Vegetarian Cuisine • Pâtés & Terrine • Mastering Macarons • Cuisine Technique Essentials • Patisserie Technique Essentials • Viennoiseries - French Breakfast Pastry • French Traditional Artisan Bread • Taste of Le Cordon Bleu Cuisine & Pastry • Discover Chocolate: Handmade Truffles and Bonbons • Gateaux, Tortes and Celebration Cakes • Food Photography & Styling Workshop • Wine Appreciation & Pairing

For more information, please visit: W: cordonbleu.edu/australia/gourmet-short-courses/en

45 46 45 46 FEES, REFUNDS & CONDITIONS POLICY, ADMISSIONS PROCEDURES

All information pertaining to the Fees, Refunds and Conditions policy of Le Cordon Bleu Australia as well as Admissions Procedures can be accessed on our website by visiting the links provided below.

Domestic Students (fees, conditions & refunds policy): www.cordonbleu.edu/australia/general-policies/en International Students (fees, conditions & refunds policy): www.cordonbleu.edu/australia/general-policies/en Policies & procedures relating to all programmes: www.cordonbleu.edu/australia/general-policies/en Current tuition fees and other course-related costs are published on the pdf Application Forms. www.cordonbleu.edu/australia/downloads-pdfs/en

ENROLMENT ENQUIRIES

OCEANIA SOUTH EAST ASIA NORTH ASIA

Australia HEAD OFFICE Thailand China Days Road, Regency Park, South Le Cordon Bleu International Regional 2F, Building 1, No. 1458 Pu Dong Nan Australia,5010 Australia Office, Thailand Rd Shanghai, China 200122 T: +61 8 8348 3000 Trendy Office Building Level 6, Room T: 86 400 118 1895 F: +61 8 8346 3755 12. Sukhumvit Soi 13 F: 86 21 6520 1011 E: [email protected] Klongtoey-Nua Wattana Bangkok [email protected] 10110, Thailand Taiwan CAMPUSES [email protected] 4F, No. 200, Sec. 1, Keelung Rd Taipei ADELAIDE Indonesia 110, Taiwan 137 Days Rd Regency Park Wisma 46 Kota BNI 48th Floor Tel: 886 2 7725-3600 / South Australia 5010 Jln. Jend Sudirman Kav. 1 886 975226418 +61 8 8348 3000 Jakarta. 10220 Indonesia Fax: 886 2 7725-3606 M: +62811 900 421 BRISBANE KOREA M: +62811 110 5268 121 Colchester Street, South Bank, Le Cordon Bleu Korea RSU [email protected] Queensland 4101 Suite 1714, +61 7 3244 5965 Hanshin Intervalley MELBOURNE SOUTH ASIA 24 West Bldg., 322 Teheranro 488 South Road, Moorabbin India Gangnam Gu, Seoul, Victoria 3189 Mumbai 06211 Korea +61 3 9559 3500 Level 3, Neo Vikram T: +82 2 6204 5775 Above Audi Showroom F: +82 2 2183 0583 SYDNEY New link Road [email protected] 250 Blaxland Road, Ryde Andheri (West) New South Wales 2112 Mumbai-400 053 +61 2 8878 3100 M: + 91 99300 85209 North America New Zealand + 91 98198 78173 U.S.A. Le Cordon Bleu, Inc. Level 2, 54 Cuba Street, Te Aro Delhi NCR 85 Broad Street Wellington 6011, New Zealand M : +91 8447861198 T: +64 (0)4 4729800 18th Floor F: +64 (0)4 4729805 Bangalore New York, NY 10004 [email protected] M: +91 8884400775 USA [email protected] Tel. +1 212 641-0331 [email protected]

The ‘Le Cordon Bleu’ logo [as used in this brochure] and the words ‘Le Cordon Bleu’ are trade marks of Le Cordon Bleu International BV registered in numerous countries throughout the world in respect of many classes of goods and services and which may also be protected in other countries by laws relating to unfair competition, passing off and/or similar concepts.

Le Cordon Bleu reserves the right to alter, amend or delete any programme, fee, course, admission requirement, mode of delivery or other arrangement without prior notice.

CRICOS INSTITUTION CODE 02380M RTO 4959 Information correct at time of printing: February 2019

47 Vicky DSouza Diplôme Avancé de Gestion Culinaire - Cuisine

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CRICOS INSTITUTION CODE 02380M

RTO 4959